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Who says chicken and sausage are pricey for everday cooking? This classic, red-hot poultry dish is made with real herbs and roasted to golden perfection including the stuffing, as it also keeps a warm, savory aroma with butter content and the chicken.


  • ½ cup plus 2 tablespoons butter
  • 1 cup chopped scallions
  • 1 teaspoon fresh thyme, chopped
  • 1 pound pork sausage
  • 1 teaspoon fresh sage, crushed
  • 1 egg, beaten
  • 1 teaspoon fresh rosemary, crumpled
  • 3 cups cubed, dried bread
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 roasting chicken, about 6 pounds
  • 3 tart apples, peeled, cored, and cubed


  1. Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt, and pepper; this is the herb butter. Set aside.
  2. In a large oven, melt 2 tablespoons butter over moderate heat. Add scallions and cook until wilted.
  3. Scrape butter and scallions into a large bowl. Set aside; add Sausage to the pan and cook, stirring to crumble until browned. Remove and use the scallion mixture for mixing the stuffing.
  4. Add egg, bread cubes, apples, scallion mixture, and the rest of the seasoning; just mix well.
  5. Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place the chicken, breast side up, on a rack in an oven.
  6. Brush with the herb butter and roast until internal temperature is 175° C and the chicken is golden brown, basting every 30 minutes. Add extra stuffing during the last 30 minutes of roasting. Serve hot and plain over rice.

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